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Ingredients
| granulated sugar: 1 cup |
| salted butter: 1/2 cup (softened) |
| eggs: 1 (large) |
| vanilla extract: 1/2 tsp |
| all-purpose flour (unsifted): 2 cups |
| unsweetened cocoa powder (sifted): 1/2 cup |
| baking soda: 1 1/2 tsp |
| baking powder: 1/2 tsp |
| 2% milk: 1 cup |
| powdered sugar (unsifted): 1/2 cup |
| smooth peanut butter: 1/2 cup |
| salted butter: 1/4 cup (softened) |
| marshmallow cream topping: 2 Tbl |
Chocolate-Peanut Butter Whoopie Puffs
Credit: Food.com
User rating:
-
Prep Time
25 min -
Cook Time
6 min -
Servings
4 serving(s)
Tags
- Preheat oven to 400*F.
- Cream together the sugar and butter until light and fluffy using an electric mixer on medium speed for 1-2 minutes.
- Add the egg and vanilla; blend 1-2 minutes more.
- Reduce mixer speed to low; add the flour, cocoa powder, baking soda, and baking powder alternately with the milk, blending well after each addition (1-2 minutes).
- Drop dough by slightly rounded teaspoons 2" apart onto lightly greased (or parchment paper lined) cookie sheets.
- Bake for 6-8 minutes, or until tops of cookies spring back when lightly touched. Cool completely on wire racks.
- Combine all the filling ingredients in a small bowl; blend with an electric mixer on low speed until creamy, 1-2 minutes.
- Spread 1 level teaspoons filling on the flat side of half the cookies; sandwich with remaining cookies, flat side down.
- Dust with powdered sugar, if desired.